CREOLE FRITTATA
"Frih-TAH-tuh," a spiced-up Italian omelet you'll like "a lotta"!
Provided by Pillsbury Kitchens
Categories Breakfast
Yield 4
Number Of Ingredients 14
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in medium bowl, combine eggs, milk, basil, salt and hot pepper sauce; mix well. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes. Add cooked rice and tomato; mix well.
- Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Sprinkle frittata with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. To serve, cut into 8 wedges.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 330 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 460 mg, Sugar 4 g
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
CHEESY CREOLE BREAKFAST SKILLET
Steps:
- For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
- For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
- Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
- Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
- Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
FRITTATA WITH DIJON-HOLLANDAISE SAUCE
Make and share this Frittata With Dijon-Hollandaise Sauce recipe from Food.com.
Provided by Bobbie
Categories Breakfast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Greast 12" tart pan with removable bottom.
- Preheat oven to 300.
- Whip together cream cheese, flour and eggs. Set aside.
- Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
- Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
- To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
- Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
- Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
- DIJON-HOLLANDAISE SAUCE:.
- In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
- In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
- Add mustard, blend well.
- Top Frittata with Dijon-Hollandaise Sauce.
Nutrition Facts : Calories 506.8, Fat 37.5, SaturatedFat 20.1, Cholesterol 545.9, Sodium 732, Carbohydrate 20.1, Fiber 2.4, Sugar 4, Protein 23.9
GRAIN FRITTATA WITH CHILE, LIME AND FRESH HERBS
You may think of frittatas as leftovers' idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don't turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set - nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.
Provided by Ali Slagle
Categories breakfast, brunch, for two, lunch, quick, snack, weekday, weeknight, grains and rice, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the farro.
- In an 8- or 9-inch nonstick skillet, melt the butter over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.
- Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.
- Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.
- Meanwhile, combine the herbs and scallions in a small bowl, then squeeze in enough lime to lightly moisten (about 1 tablespoon or 1/4 lime). Toss with your fingers to combine.
- Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions and serve immediately with extra lime wedges on the side.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram, TransFat 0 grams
COASTAL CAROLINA MUFFIN-TIN FRITTATAS
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
FRITTATA WITH LEFTOVER TURKEY
A great breakfast or brunch idea using leftover turkey, or something different for dinner. We like to serve this with rashers of good bacon and hash browns.
Provided by Mike Stanfield
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a 10-inch cast iron skillet over medium heat; stir in bell pepper, scallions, mushrooms, and garlic. Saute until scallions are translucent, about 5 minutes. Add a pinch of the salt to extract moisture. Stir in turkey and cook until heated through, 5 to 10 minutes.
- Whisk eggs, remaining salt, pepper, Worcestershire sauce, and cayenne in a small bowl; pour over turkey mixture. Cook until eggs start to set, about 5 minutes.
- Place the skillet on the middle rack of the preheated oven and bake until eggs are set to desired level, 10 to 15 minutes.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 3.4 g, Cholesterol 305.6 mg, Fat 16.1 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 3.9 g, Sodium 424.7 mg, Sugar 1.5 g
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SPINACH FRITTATA WITH CREOLE SAUCE RECIPE - QUERICAVIDA.COM
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Cuisine CreoleCategory BreakfastServings 4Total Time 35 mins
- In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened. Keep warm.
- In 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.
- In small bowl, beat egg product, thyme, salt and pepper; pour over spinach. Cover; cook over medium-low heat 5 to 7 minutes or until eggs are set and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with sauce.
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